| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Jewish | Seafood | 10 | Servings |
INGREDIENTS
| 2 | lb | Haddock; fillet |
| Tomato juice; or V8/to cover | ||
| 1/2 | c | Chili sauce |
| 1/2 | c | Horseradish; prepared |
| 1/4 | c | Sour cream |
INSTRUCTIONS
Poach fish in tomato juice to cover with spices of your choice or in V8. Simmer until fish flakes. Mix the other ingredients together and adjust for YOUR taste. Add the sauce to the fish...making sure it is not too thick. It should look like lobster salad and you can use diced celery and/or onion. In the 50's whenever you went to a luncheon at the Temple it seems that this was the dish of choice. I guess we were trying to prove we could have 'lobster' and be kosher too, <GRIN>!!!! Anyway it is quite good. If you have a fovorite lobster or shrimp salad; you could just substitute the fish. Back in those days it was cheaper...now who knows??? Recipe originally taken from the LEVITTOWN JEWISH COMMUNITY CENTER COOKBOOK; circa 1956. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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